Kolokythia Krokettes Zucchini Pancakes Recipes

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ZUCCHINI PANCAKES

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8



Zucchini Pancakes image

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

MOM'S ZUCCHINI PANCAKES

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9



Mom's Zucchini Pancakes image

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

KOLOKYTHIA KROKETTES (ZUCCHINI PANCAKES)

A simple flavorful side dish. Keep the Krokettes warm in a low temp oven until you fry them all. Prep time does not include the hour standing time. From the Encyclopedia of Cookery

Provided by momaphet

Categories     Vegetable

Time 30m

Yield 18 serving(s)

Number Of Ingredients 8



Kolokythia Krokettes (Zucchini Pancakes) image

Steps:

  • Heat frying pan or griddle over medium heat.
  • Mix zucchini with salt and let stand for 1 hour. Squeeze moisture from zucchini (try putting them in a clean dish towel, roll the ends and wring the towel/zucchini).
  • Beat eggs, add the zucchini, cheese, mint, flour, and pepper.
  • Add butter to pan and spoon 1 TBLS dollops of zucchini into the pan.
  • Brown on both sides.

Nutrition Facts : Calories 44.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 38.4, Sodium 236.7, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.8

3 medium zucchini, grated (3 cups)
1 teaspoon salt
3 eggs
1 cup grated feta
1 1/2 teaspoons of fresh mint, minced
3 tablespoons flour
pepper
butter (for frying)

HEALTHY ZUCCHINI PANCAKES

Another, healthier rendition of zucchini "pancakes." I found these on the Chicago Gapers Block website and thought they sounded delicious. Perhaps best of all, they stay good when frozen for several months!

Provided by hannahactually

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7



Healthy Zucchini Pancakes image

Steps:

  • Shred zucchini using the large holes on a grater and place into a colander.
  • Sprinkle with the salt and toss.
  • Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
  • Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
  • Press as much of the water out of the zucchini that you can.
  • Mix all of the ingredients except the oil in a large bowl.
  • Lightly brush some of the vegetable oil on the bottom of your skillet.
  • Heat skillet until it is very hot, but not to the point that the oil smokes.
  • Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
  • Repeat two to three more times in the same skillet.
  • Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
  • The pancakes are done when their outsides are crispy and light brown.
  • When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
  • Apply another coat of oil to your pan and cook another batch.
  • Repeat until you've run out of mix.
  • Serve with some green chile salsa, or sour cream, or eat plain.

Nutrition Facts : Calories 64.9, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.4, Sodium 382.2, Carbohydrate 10.7, Fiber 1.5, Sugar 2.4, Protein 3.2

1 1/2 lbs zucchini
1 teaspoon salt
1/4 cup of thinly sliced sweet onion
1 large egg
3/4 cup of coarse breadcrumbs
pepper
vegetable oil

ZUCCHINI CARROT PANCAKES

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.

Provided by Sharon123

Categories     Breakfast

Time 30m

Yield 4-5

Number Of Ingredients 18



Zucchini Carrot Pancakes image

Steps:

  • Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
  • Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
  • Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
  • When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
  • Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
  • For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

Nutrition Facts : Calories 149.2, Fat 5.4, SaturatedFat 1.6, Cholesterol 211.5, Sodium 552.6, Carbohydrate 16.9, Fiber 3, Sugar 4.3, Protein 8.9

4 large eggs
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups grated zucchini (packed)
2 cups grated carrots (packed)
1/2 cup scallion, finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1/3 cup all-purpose flour
cooking spray
butter (optional)
fresh mint leaves
sour cream
yogurt
tomato jam
ketchup
mango ketchup

ZUCCHINI PANCAKES (KOLOKYTHIA KROKETTES)

Make and share this Zucchini Pancakes (Kolokythia Krokettes) recipe from Food.com.

Provided by momjan

Categories     Vegetable

Time 15m

Yield 18 serving(s)

Number Of Ingredients 8



Zucchini Pancakes (Kolokythia Krokettes) image

Steps:

  • Mix zucchin with salt and let stand for 1 hour. Squeeze moisture from zucchini.
  • Beat eggs; add zucchini, cheese, mint, flour and pepper to taste.
  • Fry in butter, 1 tbsp batter at a time (small cakes), turning to brown both sides.
  • Enjoy!

Nutrition Facts : Calories 42.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 42.7, Sodium 236, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 2.6

3 cups grated zucchini (about 3 medium)
1 teaspoon salt
3 eggs
1 cup crumbled feta cheese
1 1/2 teaspoons fresh mint leaves, minced or 3/4 teaspoon dried mint
3 tablespoons flour
pepper
butter or butter-flavored cooking spray

TURKISH ZUCCHINI PANCAKES

A delicious Mediterranean side dish--try it when you're in the mood for something a little different! Makes a good accompaniment to Lebanese chicken. Simple fare, fit for company!

Provided by Leslie in Texas

Categories     Vegetable

Time 50m

Yield 20 pancakes

Number Of Ingredients 12



Turkish Zucchini Pancakes image

Steps:

  • Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
  • Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
  • Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
  • Fold in feta cheese.
  • (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
  • Preheat oven to 300°.
  • Place baking sheet in oven.
  • Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
  • Heat skillet over medium high heat.
  • Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
  • Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
  • Transfer to baking sheet in oven to keep warm.
  • Serve pancakes hot.

Nutrition Facts : Calories 70.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 45.6, Sodium 119, Carbohydrate 5, Fiber 0.9, Sugar 1, Protein 3.3

1 lb zucchini, trimmed and coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all-purpose flour
1/3 cup chopped fresh dill (or 1 1/2 T. dried dillweed)
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon (or 2 t. dried)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 oz.)
2/3 cup chopped walnuts (about 3 oz.)
olive oil

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